Lasagna

By Vanessa Gianfrancesco
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Lasagna has never been easier.

SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • 2 tablespoons (30 milliliters) olive oil
  • 227 grams ground beef
  • 227 grams Italian sausage, casing removed
  • 1 garlic clove, minced
  • 1/2 onion, chopped
  • 1 1/4 cups (300 milliliters) tomato sauce
  • 1/3 cup (80 milliliters) diced tomatoes (canned or fresh)
  • 1 1/2 cups (360 milliliters) water, for cooking
  • 1 1/2 cups (350 milliliters) grated mozzarella, divided
  • 1 cup (240 milliliters) cottage cheese
  • 1 egg
  • 1/4 teaspoon (1.25 milliliters) dried oregano
  • 1/2 teaspoon (2.5 milliliters) dried thyme
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1/4 teaspoon (1.25 milliliters) fresh ground pepper
  • 8 fresh lasagna noodles
  • 1 cup (240 milliliters) torn baby spinach leaves
  • 1/4 cup (60 milliliters) grated Parmesan, plus more for serving
  • Fresh basil, chiffonaded, to garnish

Special equipment:

  • 18 centimete springform pan, greased

Directions

Set multi-cooker to Sauté and add olive oil. Add ground beef and sausage and stir to break up as it cooks. Add garlic and onion and sauté, stirring. Once the meat has started to brown and the onion is translucent, turn off Sauté function and transfer mixture to a bowl. Add tomato sauce and diced tomatoes to meat mixture and stir to combine. Drain the grease from the multi-cooker. Place steamer rack inside. Add water to multi-cooker.  

In a separate bowl, combine one cup (240 milliliters) mozzarella, cottage cheese, egg, oregano, thyme, salt, and pepper.

Cut lasagna noodles to fit into and cover the base of the springform pan in one layer. Top with 1/3 of the meat and tomato mixture. Top with a layer of spinach. Top with 1/3 of the cheese mixture. Add a layer of lasagna noodles. Repeat layers until the meat mixture is used up, then top with a layer of lasagna noodles. Sprinkle with remaining mozzarella and Parmesan.

Cover the lasagna with greased foil, then carefully place on the steamer rack in the multi-cooker. Close and lock lid. Close vent. Select Pressure Cook on high for 25 minutes. Once cooking has finished, allow steam to release naturally for 15 minutes.

Preheat broiler.

Carefully remove pan from multi-cooker. Remove foil. Put in the oven to broil for five minutes, or until cheese is bubbly and golden.

Serve garnished with fresh Parmesan and basil. 

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